"You can put in more curry powder if you like. You can also opt for fresh milk to replace the evaporated milk" - Atiqah

Instructions

1.

Heat the oil in deep frying wok

2.

Mix in the cornflour, curry powder, salt & black pepper in one plate. Make sure it mixes through

3.

Sliced the chicken breast thinly diagonally against the muscle fiber

4.

Coat the chicken slices in the cornflour mix. Dust off the excess flour before put it in slowly in the pan

5.

Cook for 2 mins then take it off the pan.

6.

In a pan, heat up the melted butter

7.

Smashed the garlic and minced it then put it into the melted butter. Put in the curry leaves too.

8.

Once the aroma has lingers, pour in both milks. Stir in the salt & black pepper. Wait for it to be thicken like a gravy and stir gently from time to time

9.

Put in the cooked chicken slices slowly. Let it rest in there for 2 mins. Then take it out and serve it

10.

In another pan, toast the Nestum. Once toasty, take it off the heat

11.

Crash and crumble the Cornflakes and dust the Nestums on top of the butter chicken

12.

Best eaten with white rice

Sincere thanks to Atiqah Nik Ghazali for sharing this all time childhood favorite recipe. Atiqah said, “This recipe was shared with me when I went for CNY luncheon at my ex-boyfriend’s house during uni year. He is a Chindian, so the Chinese mother taught me this. The mom passed away recently and they started to search for her recipes. And I am the only one who knows how to cook this. RIP, Auntie”. Thank you again for sharing this heartfelt story, we hope to help you prolong the memories of this timeless dish whether it’s for Chinese New Year or for special gatherings with friends and family.